Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine

Journal of the Institute of Brewing

Volumn 120, Issue 4, 2014, Pages 512-515

  Li, Xiaomin ^a   Wang, Peihong ^a   Wu, Dianhui ^a   Lu, Jian ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

(non) biological stability; Chinese rice wine; Ethyl carbamate; Sugar content; Wine boiling sterilization

Indexed keywords

OPTIMIZATION; STERILIZATION (CLEANING);

BIOLOGICAL STABILITY; BOILING TEMPERATURE; CHINESE RICE WINE; ETHYL CARBAMATE; HIGH TEMPERATURE; PRODUCTION PROCESS; PRODUCTION TECHNOLOGY; SUGAR CONTENT;

WINE;

EID: 84939261961     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.169     Document Type: Article

References (18)

1. Zhu, Y. B., Zhang, J. H., Shi, Z. P., and Mao, Z. G. (2004) Optimization of operating conditions in rice heat blast process for Chinese rice wine production by combinational utilization of neural network and genetic algorithms, J. Inst. Brew. 110, 117-123.
2. Chen, S. A. and Xu, Y. (2010) The Influence of yeast strains on the volatile flavour compounds of Chinese rice wine, J. Inst. Brew. 116, 190-196.
3. Zhang, B., Kong, L. Q., Cao, Y., Xie, G. F., Guan, Z. B., and Lu, J. (2012) Metaproteomic characterisation of a Shaoxing rice wine 'wheat Qu' extract, Food Chem. 134, 387-391.
4. Fu, M. L., Liu, J., Chen, Q. H., Liu, X. J., He, G. Q., and Chen, J. C. (2010) Determination of ethyl carbamate in Chinese yellow rice wine using high-performance liquid chromatography with fluorescence detection, Int. J. Food Sci. Tech. 45, 1297-1302.
5. Lu, Y. M., Lu, X., Chen, X. H., Jiang, M., Li, C., and Dong, M. S. (2007) A survey of biogenic amines in Chinese rice wines, Food Chem. 100, 1424-1428.
6. Zhao, X. R., Du, G. C., Zhou, H. J., Fu, J. W., Zhou, J. W., and Chen, J. (2013) Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages, Trends Food Sci. Tech. 32, 97-107.
7. Lee, K. G. (2013) Analysis and risk assessment of ethyl carbamate in various fermented foods, Eur. Food Res. Tech. 236, 891-898.
8. Wu, P. G., Pan, X. D., Wang, L. Y., Shen, X. H., and Yang, D. J. (2012) A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China, Food Control 23, 286-288.
9. Ough, C., Crowell, E. and Gutlove, B. (1988) Carbamyl compound reactions with ethanol, Am. J. Enol. Vitic. 39, 239-242.
10. Hasnip, S., Caputi, A., Crews, C., and Brereton, P. (2004) Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine, Food Addit. Contam. 21, 1155-1161.
11. Wu, H. M., Chen, L., Pan, G. S., Tu, C. Y., Zhou, X. P., and Mo, L. Y. (2012) Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry, Eur. Food Res. Tech. 235, 779-782.
12. Wu, D. H. Li, X. M., Shen, C., Lu, J., Chen, J., and Xie, G. F. (2014) Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain, Int. J. Food Microbiol. 180, 19-23.
13. Zhao, X. R., Zhou, H. J., Fu, J. W., Zhou, J. W., Du, G. C., and Chen, J. (2014) Metabolic engineering of the regulators in nitrogen catabolite repression to reduce the production of ethyl carbamate in a model rice wine system, Appl. Environ. Microbiol. 80, 392-398.
14. Wu, Q., Zhao, Y. M., Wang, D., and Xu, Y. (2013) Immobilized Rhodotorula mucilaginosa: a novel urethanase-producing strain for degrading ethyl carbamate, Appl. Biochem. Biotechnol. 171, 2220-2232.
15. Zhou, N. D., Gu, X. L., and Tian, Y. P. (2013) Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine, Appl. Biochem. Biotechnol. 170, 718-728.
16. Wang, P. H., Sun, J. Y., Li, X. M., Wu, D. H., Li, T., Lu, J., Chen, J., and Xie, G. F. (2014) Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production, Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 31, 587-592.
17. Escarpa, A. and Gonzalez, M. C. (2001) Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods, Anal. Chim. Acta 427, 119-127.
18. Siebert, K. J. (1999) Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis, J. Agric. Food Chem. 47, 353-362.